Sushi Rice
 
you will need approximately one cup of cooked rice for each roll. 
it is easier to make too much rice than too little. 
there are many different recipes for sushi rice, but they all work. 
you can always customize your own sushi rice by adding spices, 
such as garlic, cilantro, herbs to your personal liking. 
 
short-grained or medium-grained 
rice vinegar 
spices (optional), but highly recommended 
 
do not use instant rice, converted rice, or brown rice. 
you should use short-grained, but medium-grained will do. 
open range is preferred for this recipe. 
 
a consistent recipe is to use equal amounts of rice and water, 
which will make the same number of cups of rice as the total of 
the rice and water. a safe tip is to make sure the water level is at 
least one inch above the rice level. the rice and water are brought 
to a quick boil, boiled for 1 minute. 
(your spices may be added at this time), cover, 
simmer for 20 minutes or until all the water is gone. 
let stand for 10 minutes after removing from the heat 
before adding the rice vinegar. 
use one tablespoon of rice vinegar per cup of rice. 
let the rice sit for an additional 10 minutes and 
check the consistency of the rice. it should be fairly sticky. 
if it feels too loose add additional rice vinegar. 
 
additional tip for handling sushi rice. 
water will remove the stickiness from the rice. 
use water liberally on your hands and utensils to keep the rice 
from sticking to you instead of the nori. 
 
enjoy! 
any questions feel free to email me at sushik...@myquickresponse.com 
-- 
(ID: 12852) Mirror: rec.food.recipes: Wed, May 7, 2003


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